This post was edited by Jacquelinechen at 2013-5-21 09:54|
Longyan, a city in the west of Fujian province, is a habitation of Hakka people, who have special cuisine.
Hakka food, which is usually made by frying, is spicy, salty and oily. It is described as being "fresh, pure and aromatic".
In addition, Hakka food has a taste of the "sweetness and sourness" of Zhejiang cuisine, the "spiciness" in Sichuan cuisine and embodies various "pickled vegetables" originating from Guangdong cuisine, all of which have enriched Hakka cuisine.
Steamed Sticky Rice, also referred to as “Boji Sticky Rice” or “Longchuang Sticky Rice”, is a traditional Hakka dish which is a regular feature ofHakka family meals.To make Steamed Sticky Rice, first pour rice milk into a winnowing pan or sieve, steam for five minutes until it turns into a thin sheet of rice, and then place fried shredded meat, bamboo shoots, mushrooms and bean sprouts on this sheet before rolling it up.
Hakka hot pot, also referred to as shuan jiu pin, is a famous herbal cuisine in Liancheng county. It has been listed as one of China’s prestigious recipes.
The hot pot is made of sliced meat and fish, which is boiled in boiling water mixed with rice wine. The nine kinds of meat symbolize the nine characters in Chinese dramas, including Dan (the female role),Chou (the clown) and so on.